TY  - JOUR
AU  - Mišić, Dušan
AU  - Žižović, Irena
AU  - Stamenić, Marko
AU  - Ašanin, Ružica
AU  - Ristić, Mihailo
AU  - Petrović, Slobodan D.
AU  - Skala, Dejan
PY  - 2008
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/544
PB  - Elsevier Science Sa, Lausanne
T2  - Biochemical Engineering Journal
T1  - Antimicrobial activity of celery fruit isolates and SFE process modeling
VL  - 42
IS  - 2
SP  - 148
EP  - 152
DO  - 10.1016/j.bej.2008.06.008
ER  - 

@article{
author = "Mišić, Dušan and Žižović, Irena and Stamenić, Marko and Ašanin, Ružica and Ristić, Mihailo and Petrović, Slobodan D. and Skala, Dejan",
year = "2008",
publisher = "Elsevier Science Sa, Lausanne",
journal = "Biochemical Engineering Journal",
title = "Antimicrobial activity of celery fruit isolates and SFE process modeling",
volume = "42",
number = "2",
pages = "148-152",
doi = "10.1016/j.bej.2008.06.008"
}

Mišić, D., Žižović, I., Stamenić, M., Ašanin, R., Ristić, M., Petrović, S. D.,& Skala, D.. (2008). Antimicrobial activity of celery fruit isolates and SFE process modeling. in Biochemical Engineering Journal
Elsevier Science Sa, Lausanne., 42(2), 148-152.
https://doi.org/10.1016/j.bej.2008.06.008

Mišić D, Žižović I, Stamenić M, Ašanin R, Ristić M, Petrović SD, Skala D. Antimicrobial activity of celery fruit isolates and SFE process modeling. in Biochemical Engineering Journal. 2008;42(2):148-152.
doi:10.1016/j.bej.2008.06.008 .

Mišić, Dušan, Žižović, Irena, Stamenić, Marko, Ašanin, Ružica, Ristić, Mihailo, Petrović, Slobodan D., Skala, Dejan, "Antimicrobial activity of celery fruit isolates and SFE process modeling" in Biochemical Engineering Journal, 42, no. 2 (2008):148-152,
https://doi.org/10.1016/j.bej.2008.06.008 . .

TY  - JOUR
AU  - Glisić, Sandra B.
AU  - Mišić, Dušan
AU  - Stamenić, Marko
AU  - Žižović, Irena
AU  - Asanin, Ruzica
AU  - Skala, Dejan
PY  - 2007
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/454
AB  - Isolation of carrot fruit (Daucus carrota L., cultivar Chanteney) essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity
VL  - 105
IS  - 1
SP  - 346
EP  - 352
DO  - 10.1016/j.foodchem.2006.11.062
ER  - 

@article{
author = "Glisić, Sandra B. and Mišić, Dušan and Stamenić, Marko and Žižović, Irena and Asanin, Ruzica and Skala, Dejan",
year = "2007",
abstract = "Isolation of carrot fruit (Daucus carrota L., cultivar Chanteney) essential oil by supercritical carbon dioxide was investigated from the pretreatment of herbaceous matrix and extraction conditions to the chemical composition of obtained extract and its antimicrobial activity. The qualitative and quantitative analyses of the supercritical extract, as well as of the essential oil obtained by hydrodistillation, were done by GC/FID and GC/MS methods. Antimicrobial properties of both samples were investigated against ten species of microorganisms. Experimental results showed that the particle size had no influence on the extraction process. The highest yield was obtained at 40 degrees C and 10 MPa. The main component of the supercritical extract, as well as of the essential oil was carotol. The supercritical extract was characterized by the presence of heavier molecular weight compounds, while some lighter compounds, e.g. pinenes, were not detected. The supercritical extract and the essential oil were the most effective against Gram-positive bacteria.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity",
volume = "105",
number = "1",
pages = "346-352",
doi = "10.1016/j.foodchem.2006.11.062"
}

Glisić, S. B., Mišić, D., Stamenić, M., Žižović, I., Asanin, R.,& Skala, D.. (2007). Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity. in Food Chemistry
Elsevier Sci Ltd, Oxford., 105(1), 346-352.
https://doi.org/10.1016/j.foodchem.2006.11.062

Glisić SB, Mišić D, Stamenić M, Žižović I, Asanin R, Skala D. Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity. in Food Chemistry. 2007;105(1):346-352.
doi:10.1016/j.foodchem.2006.11.062 .

Glisić, Sandra B., Mišić, Dušan, Stamenić, Marko, Žižović, Irena, Asanin, Ruzica, Skala, Dejan, "Supercritical carbon dioxide extraction of carrot fruit essential oil: Chemical composition and antimicrobial activity" in Food Chemistry, 105, no. 1 (2007):346-352,
https://doi.org/10.1016/j.foodchem.2006.11.062 . .